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Turkish hummus ‘humus’ recipe :

Turkish hummus ‘humus’ recipe

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Hummus is a delicious appetizer and easy recipe. 1 can chickpeas (540 ml), washed, peeled3 garlic cloves, smashed with salt1 1/2 lemon juice3/4 cup tahini (sesame paste)2 tsp cumin100 ml waterSalt for taste2 tbsp sunflower oil1 tsp red pepper1 tbsp pine nuts, lightly roastedMethods:Mix all the ingredients using a food processor until it is smooth. Arrange on a service plate and shape with a fork then heat the sunflower oil in a small skillet and add the red pepper. When the oil starts bubbling, turn the heat off and pour over the hummus.

semolina helva recipe :

semolina helva recipe

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Turkish helva recipes: this is really good turkish helva.. i like that taste.Ingredients:1+1/4 cup medium size semolina,3 tbsp unsalted butter,3 tbsp pine nuts,2 tbsp shredded coconutSyrup:2 cup sugar,2 cup milkPreparation:Firstly prepare the syrup cooking milk and sugar in a pot and put aside. Melt the butter in a pot. Then add semolina and pine nuts. Stirring constantly, cook on mediumlow heat until the colour turns. Add the warm syrup and then stir until the mixture becomes doughy and leaves the edges of the pot.

Turkish baklava recipe :

Turkish baklava recipe

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Baklava is very tradational turkish recipes Pastries with nuts and syrup dessert. Very delicious and well known all over the world. Especially Gazi Antep city in Turkey, is the souce of this delicious turkish sweet. Very good baklava producer companies and baker shops can be found in this city.
1 lb. filo leaves (about 24 sheets) or phyllo pastry16 tbsp. butter, melted2-1/2 cups walnuts or almonds, choppedfor syrup:2 cups sugar1/2 cup water1 tbsp. lemon juice
Directions: first brush a 9 x 12 inch dish with melted butter. Second fold a sheet of filo in half and carefully lay in the pan. Third brush with melted butter then repeat until there are 6 layers of filo. Sprinkle 1/3 of the nuts on the last layer. Add 6 more filo leaves, brushing each one with melted butter. Add 1/3 more nuts. Repeat this procedure until all ingredients are used ending with a pastry layer. Brush the top layer with butter and cut into diamond shapes 2 inches wide. Bake in a preheated 350 F. oven for 30 minutes. Reduce the heat to 300 and continue baking for 30 minutes longer.syrup: firstly add the sugar to the water. secondly add lemon juice and boil the syrup for 5 minutes. Pour over the warm pastry and let cool before serving.

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This kebab is difficult to make at home, but I had to put it in. It is so popular in Turkey, as a sandwich, with pide cubes, a tomato sauce and yogurt (Iskender), or just plain with pilaf.
Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight.Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. The electric rotisseries they are selling today work well.As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife.

Turkish Peasant Soup :

Turkish Peasant Soup

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Ezogelin soup. very delicious another turkish soup which is well known. This soup can be found 90 % of restaurants in turkey. peasant soupe recipes:6 Tb. Sp. Red Lentils2 Tb. Sp. Cracked Wheat2 Tb. Sp. Rice (plump kind)3/4 lb. Onion3/4 lb. Tomato 1 1/2 Tb. Sp. Dry MintSalt and Red Hot Pepper to taste3 Tb. Sp. ButterFor preparing first pick and wash red lentils. Second put red lentils, cracked wheat and rice in a pot. Cover with water at least 4" above them. Gently boil covered until red lentils melt. About 2 hours. Add hot water if needed. In the mean time, grate onion and tomato. Melt butter and fry onions and tomatoes on a medium heat until onions are very light brown and well mixed with tomatoes. Add salt and red pepper for ezogelin soup.When the soup is cooked , add onion mixture, stir well and continue cooking another 30 minutes on a low heat covered. Stir occasionally. Turn off the heat. Mix dry mint then stir well and serve.

Vegeterian Stuffed Eggplants :

Vegeterian Stuffed Eggplants

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Imam bayildi, an important and well know clasicall turkish food,meal. It is very popular in Turkey, and you must to taste this food in your lfie. in this post i will give you this recipes.
Igredients:2 lb small eggplant1 lb onion, chopped thinly4-6 green chilies, chopped7 cloves of garlic, thinly sliced1 lb tomato, diced1 tablespoon sugar1/2 bunch parsley3/4 cup olive oilFisrt Heat 190°CSlice each aubergine in half lengthwiseBlanch the aubergine shells in boiling water for 2 minutesHeat 3 tbsp of oil in a pan and saute the onion until soft and goldenAdd crushed garlic and fry for 2 minutesAdd parsley, chopped aubergine, tomatoes, green and red pepper, salt and black pepper and cook for 5 minutes then add lemon juice and sugar.after arrange the aubergine boats in a baking dish and fill each one with the fillingCover it with aluminum foil and bake in oven for 25 minutes

Seafood Salad recipe :

Seafood Salad recipe

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Ingredients of Seofood salads. This salad is different and delicious. All seafoods are better than other foods for me. Because doctors say our body need seafoods regularly if there is no exception.30 g octopus2 g fresh mint30 g shrimps2 g basil30 g squid5 cl olive oil30 g bonito20 g pollo rasso20 g lollo rossowater, salt, papper, 20 g endive, 10 cl vinegar20 g rocket, 1 bay leaf, 4 Chreye tomatoes, 3 cl balsamic vinegar Directions :First boil the octopus, squid and shrimps separately in water containing vinegar and a bay leaf. Then Drain and season the bonito with salt and black pepper and fry. Later wash all the salad vegetables in plenty of water and dry and stir in the olive oil, balsamic vinegar, salt, and black pepper and arrange on a serving dish. Afterthat lay the octopus, squid, shrimps and bonito around the edge and decorate with Chreye tomatoes.

Turkish Shish Kebab Recipe :

Turkish Shish Kebab Recipe

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1 LB BONELESS BEEF ( LAMB )
TELL THE BUTCHER TO CHOP THE BEEF INTO 3 CM X 3 CM CUBES AND DO NOT SQUEZE.
1 TSP SALT
1 -2 MID SIZED GARLIC
2 TBSP PURE OLIVE OIL
0,5 TSP CUMN
0,5 TSP PAPRIKA
1TBSP LEMON JUCE (MUST BE FRESH AND HOMEMADE)
GREEN/YELLOW/RED PEPPER (BIG SIZE CHOPPED)
2-3 MEDIUM SIZED FRESH ONIONS (CUT THEM INTO QUARTERS)
2 SMALL SIZED TOMATOES.
ANY KIND OF BARBEQUE FRIENDLY VEGETABLES YOU PREFER.
STELL SHISK KEBAB STICKS
HOW WE DO ?
COMBINE SALT, SMASHED GARLIC, OLIVE OIL, CUMIN, PAPRIKA AND LEMON JUICE TOGETHER AND MIX THEM WITH A WOODEN FORK FOR AT LEAST 3 MINUTES.
BUT THE CHOPED MEET INTO THE MIXTURE AND MIX THEM FOR AT LEAST 5 MINUTES BY HAND WITHOUT SQUEEZING , BE GENTLE TO THİS DELICIOUS FOOD. MEET SHOULD NOT BE FROZEN AND IT MUST BE SOFT. THE MIXTURE AND MEAT MUST NOT BE HIGHER THAN 10C.
TAKE THE MEAT OUT OF MIXTURE AND PUT THEM IN THE REFRIGIRATOR AT 4C FOR AT LEAST 12 HOURS.
TAKE THE MEAT OUT OF THE FRIDGE AND PUT ONE MEAT ONE VEGETABLE ONE MEAT ONE VEGETABLE UNTIL THE STICK IS FULL BUT PUT AT LEAST 2 CM OF EMPTY SPACE BETWEEN VEGETABLES AND MEAT.
THE STICK WOULD LOOK LIKE ----MEAT----VEGETABLE----MEAT-----VEGETABLE----MEAT----->
MAKE SURE STICK STARTS AND ENDS WITH MEAT BECAUSE COOKED MEAT DOES NOT FALL FROM STICK BUT VEGETABLE WOULD. USE OF UNIONS AND TOMATO AS VEGETABLE IS A MUST BUT YOU CAN USE EVERY VEGETABLE WHICH CAN BE COOKED ON BARBEQUE.
ALL TYPES OF GRILLS MAY BE USED BUT I SUGGEST THAT USE A COAL HEATED BARBECUE.
OVEN IS ALSO OK COOK AT 380F - 200C.
TRY TO COOK BOTH SIDES EQUAL AND COOK UNTIL THE MEAT GOES A BIT BROWN.
YOU CAN SERVE THIS SHISH KEBAB WITH ANYTHING, ITS ABOUT TO YOUR TASTE.
YOU MUST AT LEAST DRINK ONE "DUBLE" RAKI WİTH IT FOR BEST RESULTS.
NOTE : IF YOU ARE USING WOODEN STICKS , PUT THEM ON WATER FOR 1 HOUR BEFORE COOKING , THEY BURN ON SOME COAL BARBEQUES.